Food Chemistry
Atefeh Irankhah; Leila Nateghi; Simin Asadollahi
Abstract
Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. ...
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Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. Ferulago angulata extract is a natural source of antioxidants that, in addition to enhancing flavor, help extend the shelf life of the product. The aim of this study was to investigate the antioxidant effect of Ferulago angulata extract on the physicochemical and sensory characteristics of potato- chips and the resulting oil during shelf life. Ferulago angulata plant was purchased from the local market of Sarpol-e-Zahab city in Kermanshah province and was extracted using 96% ethanol soaking and solvent by distillation machine. The thin sheets of potatoes were fried in oils containing 1000, 2000, 3000 and 4000 ppm of chamomile extract and the oil containing 100 ppm of synthetic antioxidant TBHQ at 190°C for 9 minutes. The ability to inhibit DPPH free radicals, total phenolic compounds, and sensory evaluation on potato chips and peroxide, acidity, and thiobarbituric acid tests on oil from frying potato chips over time 1, 15 and 30 days of storage were evaluated. The results showed that the use of Ferulago angulata extract increased antioxidant power in inhibiting DPPH free radicals and total phenolic compounds and reduced the amount of peroxide, acidity and thiobarbituric acid, so that the lowest amount of peroxide, acidity. And thiobarbituric acid and the highest amount of total phenolic compounds related to treatment containing 4000 ppm of Ferulago angulata extract. A treatment containing 4000 ppm of chamomile extract has the highest resistance to oxidative spoilage and can be compared to synthetic antioxidant TBHQ. The results of this study showed that using Ferulago angulata extract with a concentration of 2000 ppm, a potato chips with desirable organoleptic properties can be obtained and used as a suitable alternative to synthetic antioxidants such as TBHQ in food and oil oxidation. Materials and Methods: Ferulago angulata plant was purchased from the local market of Sarpol-e Zahab city in Kermanshah province. Then, by Herbarium of Medicinal Plants, Faculty of Pharmacy, University of Tehran, its scientific name was confirmed as Boiss (Schlechat) Ferulago angulata, belonging to the Apiaceae family. 96% ethanol soaking and solvent were used for extraction. For this purpose, 100 grams of powdered leaves of Ferulago angulata plant were carefully weighed by a digital scale balance. Then, to prepare ethanolic extract, 500 ml of 96% ethanol was added to the Erlenmeyer flask. For 72 hours, the flask was placed at room temperature on a 1500 rpm magnetic shaker to fully extract the Ferulago angulata t. The solvent mixture and the plant were then separated by filter paper. Then squeeze the pulp until it is completely emptied and finally the initial extract is obtained. The initial extract was centrifuged for 10 min at 3000 rpm. The resulting extract was then poured into a vacuum distiller (rotary) and heated to 80 °C for one hour to evaporate the solvent from the extract. The concentrated extract contained 4.0623 mg of gallic acid per gram, total phenol and IC50. Ferulago angulata extract in concentrations of 1000, 2000, 3000 and 4000 ppm and TBHQ synthetic antioxidant with a concentration of 100 ppm in frying oil (a mixture of super olein, soybean and sunflower oils) without antioxidants in dark color glass was added and a sample of oil without antioxidants was prepared. Variegated potatoes are washed, peeled and then cut into thin slices using a slicer and immersed in water until fried. Immediately after the dewatering, the potato slices were transferred to a frying pan containing a variety of oils and fried for 9 minutes at 190 °C. The fried sheets were then cooled to room temperature. The frying oil was kept in a 20 °C oven. Then, at 1, 15 and 30 days after storage of frying oil in a 20 °C oven, t the acid number, peroxide and thiobarbituric acid on the oil from frying the potato chips were determined. Sensory and phenolic compounds and DPPH were performed on potato chips. Data analysis was performed using Minitab-16 software and ANOVA. Results and Discussion: The aim of this research was to investigate the antioxidant effect of Ferulago angulata extract on the physicochemical and sensory properties of potato chips and the resulting oil during its shelf life. According to the results, the highest and lowest levels of acidity, peroxide and thiobarbituric acid were assigned to the control treatment (synthetic anti-oxidant oil) and the treatment containing 4000 ppm of Ferulago angulata extract, respectively. Examination of phenolic compounds showed that by using Ferulago angulata extract and increasing its concentration, antioxidant properties increased and the highest antioxidant property was belonged to the treatment containing 4000 ppm of Ferulago angulata extract, which contained higher phenolic compounds. The results of sensory evaluation showed that the highest score of sensory properties was given to the control treatment and treatments containing 1000 and 2000 ppm of Ferulago angulata extract. As can be seen, antioxidant properties and polyphenolic compounds had the opposite effect on sensory scores. The fried chips in oil containing 2000 ppm of Ferulago angulata extract were selected as the optimal treatment in terms of the highest score of sensory evaluation. The results showed that the extract of Ferulago angulata plant could be a good alternative to synthetic antioxidants in frying oils to delay the oxidation of frying oil, and in addition to its antioxidant properties, it can create desirable sensory properties in fried foods and reduce the risk of consuming these foods.
